Eddie Hernandez's Salsa Verde

May 26, 2018

Kory Cheshier

Once fresh tomatillos are boiled, they lose their vibrant color and look and taste pretty much like canned, so I’m not ashamed to take a shortcut for this recipe. The more cilantro you add, the greener and fresher tasting this salsa will be. It’s good as both a cold dip or a warm sauce for enchiladas and many other things.

Ingredients

2 cupsdrained, or 1 pound fresh tomatillos, husked and boiled for about 5 minutes until soft

1 or 2medium serrano chiles, stemmed (remove some or all of the seeds and membranes for less heat)

1/4 cupchopped white onion

1/4 cupchopped fresh cilantro, or more to taste

1small garlic clove, peeled

Preparation

1. Place the tomatillos, chiles(s), onion, cilantro, garlic, and salt in a blender and puree until quite smooth. (If using fresh tomatillos, you may need to add a tablespoon or so of water to thin the salsa.) Taste and adjust the seasonings as desired. The salsa keeps for up to 3 days, covered and refrigerated.

SALSA VERDE is excerpted from TURNIP GREENS AND TORTILLAS © 2018 by Eddie Hernandez and Susan Puckett. Photographs © 2018 by Angie Mosier. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.